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Cooking with Curtis ChArreD CAPSiCum & ZuCChini wiTh whiPPeD GoAT’S CheeSe Serves 8 Prep 5 mins Cooking 10 mins 8 small red and yellow capsicums, seeded, quartered 4 medium zucchini, halved lengthways 5 tbs extra virgin olive oil 2 tsp fine sea salt 16 thin slices ciabatta 200g soft fresh goat’s cheese 1 cup (250g) thickened cream 2 tbs fresh lemon juice 1 tbs finely chopped shallot 2 tbs fresh basil leaves, torn 1. Preheat a barbecue on high heat. Coat the capsicums and zucchini with 1 tbs of oil and the salt. Barbecue the capsicums and zucchini, turning, for 10 mins or until the capsicums are blistered and charred and the zucchini is slightly charred and just tender. 2. Brush the bread with 2 tbs of the remaining oil. Grill bread for 2 mins each side or until slightly charred. 3. Meanwhile, process the goat’s cheese and cream in a food processor until smooth. Season with salt and pepper. Spread the goat’s cheese mixture over a serving platter. 4. Cut the zucchini diagonally into 2cm-wide pieces. Arrange the capsicums and zucchini over the goat’s cheese mixture on the platter. 5. Whisk together the lemon juice, shallot and remaining oil in a bowl. Drizzle the dressing over the salad. Sprinkle with basil and serve with the grilled bread. PER SERVE • 9g protein • 30g fat (17g saturated fat) • 7g carb • 8g dietary fibre • 321 Cals (1340kJ) Whipping the goat's cheese with cream makes it even more special when paired with the capsicum and zucchini. Bacon breadcrumbs 200g streaky bacon (about 4 rashers), finely chopped ½ cup (125ml) olive oil 200g dark rye bread, crusts removed Dressings ¼ cup (60ml) red wine vinegar 2 tbs finely chopped shallot ²/³ cup (200g) mayonnaise Salad 1 baby cos lettuce (180g), inner leaves only 8 truss tomatoes, sliced 1 x 350g punnet mixed medley tomatoes or Perino tomatoes, halved 2 avocados, peeled, stone removed, cut into wedges 1 tbs chopped fresh chives 1 tbs chopped fresh dill 1. To make the bacon breadcrumbs, cook the bacon with the olive oil in a medium frying pan over medium-high heat for 5 mins or until the bacon is crisp. Strain the oil from the bacon and reserve. Set aside the oil and the bacon separately. 2. Process the rye bread in a food processor to form fine crumbs. Transfer the breadcrumbs to a small saucepan and add the reserved oil. Stir the mixture over medium heat for 8 mins or until the breadcrumbs are toasted. Strain the oil from the breadcrumbs and reserve. Return the breadcrumbs to the food processor and coarsely grind with the bacon. 3. To make the vinaigrette, whisk 2 tbs of the vinegar and the shallot in a medium bowl. Gradually whisk in 2 tbs of the reserved oil. 4. To make the mayonnaise dressing, whisk the remaining 2 tbs of vinegar and the mayonnaise in a small bowl. Season with salt and pepper. 5. Toss the lettuce with some of the vinaigrette in a large bowl. Arrange the combined tomato over a serving platter and top with the lettuce. Drizzle some of the vinaigrette over the salad. Scatter the avocado over the top and BLT SALAD Serves 8 Prep 20 mins Cooking 15 mins What to drink... Match your salad to a well-priced bottle of wine and present both at the next party you go to. These wines are all salad specials. The ned marlborough Sauvignon Blanc, $19 Fresh and crisp with a delicate finish, this Marlborough savvy is perfectly priced and appeals to a broad spectrum of drinkers thanks to its fresh fruit flavour. It’s particularly good with green salads. Lindemans early harvest Sweet red, $16 Fine tannins and lightly spiced flavours mean this versatile drop can be served at your next barbecue or coupled with a crisp spring or summer salad. Penfolds Koonunga hill Chardonnay, $14 In true Penfolds tradition, this pleasing fruity-fresh chardonnay doesn’t disappoint, especially when teamed with salads that have creamy, rich dressings, like the Shaved Vegetable Salad on p42. drizzle with the mayonnaise dressing. Top with the bacon breadcrumbs, chives and dill and serve. PER SERVE • 19g protein • 52g fat (12g saturated fat) • 23g carb • 7g dietary fibre • 644 Cals (2700kJ) Make it ahead Make the bacon breadcrumbs, vinaigrette and mayonnaise dressing up to 1 day ahead. Store the breadcrumbs in an airtight container at room temperature. Store the vinaigrette and mayonnaise dressings separately in the fridge. z coles.com.au 41